Protein oxidation in foods and its preventions

Caroline P. Baron

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Original languageEnglish
Title of host publicationFood Oxidants and Antioxidants : Chemical, Biological, and Functional Properties
EditorsG. Bartosz
PublisherCRC Press
Publication date2013
Pages115-136
Chapter5
ISBN (Print)978-1-4398-8241-2
ISBN (Electronic)978-1-4398-8242-9
Publication statusPublished - 2013

Cite this

Baron, C. P. (2013). Protein oxidation in foods and its preventions. In G. Bartosz (Ed.), Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties (pp. 115-136). CRC Press.